Connie's Pear Chutney |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 half-pints | |||||||||
| INGREDIENTS: | ||
| 10 cups (about 5 pounds) sliced, firm, ripe pears | 4 cups sugar | 3 cups cider vinegar |
| 1-1/2 cups seedless raisins | 1 cup chopped crystallized ginger | 1/2 cup finely chopped green pepper |
| 1/2 teaspoon pickling salt | 1/2 teaspoon allspice berries | 1/2 teaspoon whole cloves |
| 3 cinnamon sticks, 2 inches long | ||
| 1 | Place the first 7 ingredients in a saucepan. Tie the allspice and cloves in a cheesecloth bag and add to the saucepan along with the cinnamon. Cook slowly until the pears are tender and the mixture is thick, about 1 hour. |
| 2 | Remove the spices. Ladle into clean, hot half-pint jars, leaving 1/2 inch headspace. Seal. Process for 10 minutes in a boiling-water-bath canner. |